Lemon ricotta cheesecakes
Served warm or cold, these lemony cheesecakes are the perfect end to a long lunch
Reduced-fat ricotta cheese
150 g, crumbled
¼ cup(s), (cooking cream), (60ml)
Fresh lemon rind
2 tsp, finely grated
15 g, (1 tbs) finely chopped
1 x 3 second spray(s)
- Preheat oven to 160°C. Lightly spray four ½-cup (125ml) capacity ovenproof ramekins with oil. Line the bases with small discs of baking paper.
- Using electric beaters, beat the ricotta, cream, egg, sugar and lemon rind in a large bowl until combined. Stir in the sultanas and spoon into the prepared ramekins. Smooth the surfaces with the back of a spoon.
- Place ramekins into a roasting pan and pour enough warm water into the pan to come halfway up the sides of the ramekins. Bake for 30 minutes or until just set. Transfer the ramekins to a wire rack and set aside to cool. Serve sprinkled with the pistachios.
SERVING SUGGESTION: Enjoy with sliced fresh strawberries. Mash some of the sliced strawberries until a smooth sauce forms. Pour over puddings to serve.